A recipe for a change of pace

Wait – it’s a recipe for dip. It’s a change of pace from the usual quilting related info! Okay, now that we’re all confused 😉

I haven’t been able to get as much done in the studio as I would like. Well, unless you would like photos of strips of fabric I’ve been cutting! I’ve got almost all the strips cut for the Disappearing Nine Patch quilt. And I’ve also been cutting more 1″ strips for the log cabin blocks. But that is as far as I’ve gone with them. I’ve been working on the Tea Leaves circles in the evenings when I sit down to watch TV. But those go slowly so there aren’t many pictures of that.

So I decided to share a “recipe” today. I say “recipe” because my style of cooking is to throw in stuff until it seems right. I don’t measure a lot, unless I’m baking. Cakes turn out better when you use exact measurements.

Today’s recipe is for sweet dip.

This idea came from my friend, Barb. She brought something like this to the last quilt retreat. I believe she said she had gotten the idea from a cheese ball that was offered at a luncheon she had attended. So this is an adaptation of Barb’s adaptation.

Here are the ingredients:
1 – 8 oz. package of cream cheese – I used the 1/3 less fat kind to save a little on calories. I’m pretty sure that regular or fat free cream cheese would work just as well.

1 – 20 oz. can of crushed pineapple, drained – reserve the liquid

1 cup chopped dried apricots – more or less, I didn’t really measure these. I got mine from a warehouse store in a giant bag of whole, dried apricots. These are kind of moist in the center. I just grabbed a big handful and chopped them up. If you buy a bag of pre-chopped apricots they might be drier than the ones I used.

1/2 cup chopped walnuts – again, I didn’t measure and I probably used more like 3/4 cup when I made this, so it’s up to you how much you’d like to use.

Use mixer to soften cream cheese, then mix in drained pineapple. Stir in dried apricots. Stir in some of the reserved pineapple juice if, like me, you would like your dip to be easy to scoop. I used about 2 Tablespoons of liquid. I think that Barb did not add juice to her recipe and it was more like a spread. Obviously, the original recipe was made into a cheese ball, so you would not add any liquid and would shape the mixture into a ball. Barb and I just put the dip into a serving dish and then sprinkle the chopped walnuts on top.

Barb and I have served this with pretzel crackers. I love the salty-sweet combination.

Hope this “recipe” makes sense.


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